These were a cute little fun project for right before Easter. They came together super quickly and are pretty tasty, too. They're really sweet- I think making them in mini muffin tins would be a better serving size, but then you'd have to find mini-mini Cadbury eggs (maybe they exist, in the US?) I did find the metallic eggs which looked really nice.
adapted from Dixie Crystals
2 tablespoons powdered sugar
3/4 cup creamy peanut butter
1 can (8 oz) chow mein noodles
Cadbury Easter Candy Coated Mini Eggs (about 48)
1. Spray two standard size muffin tins with non-stick spray. Set aside. (I got only about 16 from this recipe).
2. In a heavy saucepan, melt white chocolate chips and peanut butter together over low heat. Alternatively, you can microwave in a large, uncovered, microwave-safe bowl on medium high power for 1 minute; stirring until smooth. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are fully melted.
3. Stir in powdered sugar until well blended and smooth. Fold in chow mein noodles and fold until all ingredients are coated.
4. Drop by rounded tablespoon into muffin tin and press down gently in center to make a “nest.” Place 3 chocolate eggs in center of nest. Refrigerate until hardened, about 20 minutes, then pop out of muffin tins and serve. Can store for up to a week in an air tight container.
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